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From: cb14@prism.gatech.edu (Debbie Bragg)
Newsgroups: rec.food.recipes
Subject: MEAT: Red-Eye Gravy
Summary: orig. subject: Re: PORK: Red Eye Gravy
Keywords: recipe MEAT
Message-ID: <1991May16.204352.14865@mthvax.cs.miami.edu>
Date: 13 May 91 20:31:12 GMT
Followup-To: rec.food.cooking
Organization: GTRI
Lines: 15
Approved: aem@mthvax.cs.miami.edu


I have just seen some recipes that called for flour in red eye gravy.
I have never heard of any one making red eye gravy using flour.  The
way my family makes it is as follows:

drippings from 1 lb. sausage or ham (about 1/3 cup)

After drippings have cooled down for a couple of minutes, carefully
pour about 1 and 1/2 cups strong coffee into the frying pan and bring
to a rolling boil add a small amount of salt and black pepper.  All
done!  Serve with grits, scrambled eggs and hot biscuits.

Yum-yum!

Debbie